Warming Thai-Style Butternut Squash Soup
An easy butternut squash soup recipe that's satisfyingly hearty but healthy too! Full of the delicious Thai flavours that you might find in a curry, it's the perfect soup for a cold February day!
· 600g butternut squash, peeled and cut into chunks
· 75g (2½oz) rice vermicelli noodles
· 1tbsp vegetable oil
· 1 onion, finely sliced
· 1 clove garlic, crushed
· 1tsp grated fresh ginger
· 2tbsp laksa paste, or more to taste
· 1.5l (48fl oz) chicken or vegetable stock
· 1x400 (13fl oz) tin coconut milk
· 2tsp Thai fish sauce
· 2-3tbsp lime juice
· Large handful bean sprouts
· 6 spring onions, sliced diagonally
· Handful coriander leaves
· 2tbsp fresh mint leaves
· 2tbsp fresh wedges, to serve
1. Peel and remove the seeds from the squash and cut the flesh into 2cm (¾in) chunks. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5-8 minutes, or until tender, then drain.
2. Heat the oil in a large saucepan, add the onion, garlic, ginger and laksa paste, and stir over a medium heat for 2 minutes. Add the stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 5 minutes.
3. Add the squash and simmer for about 15 minutes until tender. Add the fish sauce and lime juice. Divide the noodles between four deep soup bowls and top with bean sprouts. Ladle the soup over the noodles, and garnish with the spring onion, coriander and mint. Serve with the lime wedge.
If you can't find laksa paste, you can replace it with red curry paste instead!